Message 17733 of 39188 in General Discussion

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> 
> Hi all
> 
> Your suggestions and commitment to using fresh ingredients are an 
> inspiration to many of us in the trenches who aspier to a higher 
> culinary level. 
> 
> Any suggestions for a "fresh", "natural". foaming agent in a 
> traditional fresh sour mix. I have no quams with using "brown" egg 
> whites personally, but certainly can't see doing so for the litigious 
> public. Any thoughts?


I just don't see the point of using any foaming agent.  Believe me, when 
people get a drink made from fresh juices, they won't miss it.